Step into the enchanting world of Japanese tea, where centuries of tradition blend with the artistry of cultivation. As you sip a steaming cup of freshly brewed tea, have you ever wondered about the intricate nuances that make each sip a unique experience? Beyond the delicate leaves and the meticulous brewing techniques lies the secret ingredient: tea cultivars. These carefully crafted varieties of tea plants are the masters behind the mesmerizing flavors, aromas, and colors that dance in your cup. Let us embark on a journey through the realm of Japanese tea cultivars, where nature’s treasures meet human ingenuity.

What is a Cultivar?
A cultivar is an intricately crafted variety of tea plants, carefully developed through selective breeding or genetic manipulation. Cultivars are cultivated and propagated for their specific traits, such as flavor profiles, aroma, appearance, and adaptability to different growing conditions.

Why have Cultivars?
Some tea cultivars are better suited for particular regions in Japan due to various factors such as climate, soil conditions, and historical tea production practices. Different regions in Japan have unique microclimates, including variations in temperature, humidity, and sunlight exposure. Certain tea cultivars have been carefully selected and developed to thrive in specific environmental conditions found in particular regions.

For example, in regions with cooler temperatures and higher elevations, cultivars like Gyokuro and Kabusecha are often preferred. These cultivars have characteristics that allow them to withstand cooler temperatures and produce teas with deep umami flavors and vibrant green colors. On the other hand, in warmer regions with lower elevations, cultivars such as Sencha and Bancha are commonly grown. These cultivars are known for their refreshing flavors and are well-suited to warmer climates.

Soil conditions also play a crucial role in tea cultivation. Different regions may have variations in soil composition, mineral content, and drainage capabilities. Certain tea cultivars have been developed to adapt and thrive in specific soil types, ensuring optimal growth and flavor development.

Furthermore, historical tea production practices and regional tea traditions also influence the choice of cultivars in specific areas. Over time, certain cultivars have become associated with particular regions and have been cultivated to maintain the unique flavor profiles that are appreciated by local tea connoisseurs.

By selecting cultivars that are well-suited to the specific regions, tea growers can maximize the potential of their tea plants, ensuring the highest quality and flavor in the teas they produce. Understanding the relationship between cultivars and regions in Japan allows us to appreciate the diversity and nuances found in Japanese teas, reflecting the harmonious interaction between nature, climate, and the art of tea cultivation.

Importance of Understanding Tea Cultivars
Understanding the cultivar used in the tea we drink is akin to unraveling the mystery behind its character and taste. Just as different grape varietals give distinct flavors to wines, tea cultivars play a similar role in the world of tea. Each cultivar possesses its own unique characteristics, influenced by factors such as flavor profiles, appearance, and even the region in which it is grown. By delving into the world of tea cultivars, we gain a deeper appreciation for the artistry and expertise involved in tea production. We can begin to discern the subtle nuances between cultivars, discovering our preferences and expanding our palate. Whether we savor the grassy notes of a sencha, the umami richness of a gyokuro, or the delicate sweetness of matcha, knowing the cultivar used empowers us to select teas that align with our personal tastes and preferences.

While I’ve had the pleasure of tasting many of the cultivars I’ve compiled below, information on others has been more elusive. To provide this list I have gained insight through books such as Japanese Tea, a comprehensive guide by Simona Zavadckyte, The Book of Japanese Tea by Oscar Brekell, and, Stories of Japanese Tea by Zach Mangan. Now, let’s take a look at just a few Japanese tea cultivars out there!

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1. Yabukita:
Year Created: 1953
Description: Yabukita is the most widely cultivated tea cultivar in Japan. It has a strong, robust flavor, balanced astringency, and bright green color. Yabukita was developed for its high productivity and adaptability to different growing conditions.

2. Okumidori:
Year Created: 1974
Description: Okumidori is known for its smooth and mellow flavor, with rich umami and a sweet aftertaste. It produces vibrant green liquor. Okumidori was developed to enhance the flavor and aroma of sencha and gyokuro teas.

3. Saemidori:
Year Created: 1990
Description: Saemidori, derived from the Yabukita cultivar, offers a vibrant green color, a sweet fragrance, and a pleasant taste. It has a balanced combination of umami, bitterness, and astringency. Saemidori was developed to improve the overall taste and aroma of sencha and matcha.

4. Asatsuyu:
Year Created: 1968
Description: Asatsuyu, also known as “Morning Dew,” is valued for its distinctive floral aroma and smooth, mellow taste. It produces a vibrant green liquor with a sweet finish. Asatsuyu was developed to enhance the fragrance and flavor of sencha and gyokuro teas.

5. Kanaya Midori:
Year Created: 1953
Description: Kanaya Midori exhibits a deep green color, strong umami flavor, and low bitterness. It is often used for shaded teas like gyokuro and kabusecha. Kanaya Midori was developed to improve the taste and quality of shaded teas.

6. Meiryoku:
Year Created: 1963
Description: Meiryoku is known for its bright green color, rich umami flavor, and refreshing aroma. It produces a smooth and balanced cup of tea. Meiryoku was developed to enhance the flavor and aroma of sencha and matcha.

7. Samidori:
Year Created: 1953
Description: Samidori offers a balanced flavor profile with a harmonious combination of umami, sweetness, and astringency. It is often used for shaded teas like gyokuro and kabusecha. Samidori was developed to improve the taste and quality of shaded teas.

8. Goko:
Year Created: 1970
Description: Goko is a cultivar that produces teas with a deep, mellow flavor and a pleasant, sweet aftertaste. It is often used for high-quality sencha and matcha production. Goko was developed to enhance the flavor and sweetness of teas.

9. Saeakari:
Year Created: 1953
Description: Saeakari is valued for its bright green color, refreshing aroma, and well-rounded taste with a hint of bitterness. It is commonly used for sencha and matcha production. Saeakari was developed to improve the overall taste and quality of teas.

10. Fushin:
Year Created: 1960
Description: Fushin is known for its balanced flavor profile, combining umami, sweetness, and astringency. It is often used for sencha and gyokuro teas. Fushin was developed to enhance the overall taste and quality of teas.

11. Yutaka Midori:
Year Created: 1970
Description: Yutaka Midori offers a vibrant green color, a strong umami flavor, and a refreshing aroma. It is frequently used for shaded teas like gyokuro and kabusecha. Yutaka Midori was developed to improve the taste and quality of shaded teas.

12. Sazenka:
Year Created: 1990
Description: Sazenka is a relatively new cultivar known for its floral aroma, smooth taste, and low bitterness. It is often used for sencha and matcha production. Sazenka was developed to enhance the fragrance and overall quality of teas.

13. Hikari no Matsu:
Year Created: 1978
Description: Hikari no Matsu, meaning “Pine of Light,” is a cultivar known for its vibrant green color and rich umami flavor. It offers a smooth and balanced taste with a sweet aftertaste. Hikari no Matsu was developed to enhance the flavor and visual appeal of sencha and gyokuro teas.

14. Gokou:
Year Created: 1951
Description: Gokou is highly regarded for its deep, intense umami flavor and low bitterness. It produces a smooth and full-bodied tea with a sweet finish. Gokou was developed to enhance the umami taste and overall quality of teas.

15. Yutaka Midori:
Year Created: 1960
Description: Yutaka Midori offers a vibrant green color, a strong umami flavor, and a refreshing aroma. It is frequently used for shaded teas like gyokuro and kabusecha. Yutaka Midori was developed to improve the taste and quality of shaded teas.

16. Benifuki:
Year Created: 1965
Description: Benifuki is known for its distinct flavor profile, combining astringency with a sweet and spicy character. It is particularly valued for its high content of methylated catechins. Benifuki was developed for its potential health benefits and is often used for black tea and herbal infusions.

17. Yume-Wakaba:
Year Created: 1982
Description: Yume-Wakaba, meaning “Dreamy Young Leaves,” produces a tea with a bright green color, refreshing aroma, and a mild, slightly sweet taste. It is commonly used for sencha and matcha production. Yume-Wakaba was developed to improve the overall taste and aroma of teas.

18. Gokumi:
Year Created: 1991
Description: Gokumi is a cultivar known for its distinctive flavor profile, characterized by a balance of sweetness, umami, and astringency. It produces teas with a bright green color and a refreshing taste. Gokumi was developed to enhance the overall taste and complexity of teas.

19. Yume Kaori:
Year Created: 1992
Description: Yume Kaori, meaning “Dreamy Fragrance,” lives up to its name with a delightful floral aroma. It offers a smooth and slightly sweet taste with a hint of astringency. Yume Kaori was developed to enhance the fragrance and overall sensory experience of teas.

20. Koshun:
Year Created: 1994
Description: Koshun is known for its unique citrus-like aroma, which resembles the scent of a ripe orange. It produces a light and refreshing tea with a delicate flavor. Koshun was developed for its distinct fragrance and is often used for blended teas.

21. Fujimidori:
Year Created: 1965
Description: Fujimidori is valued for its bright green color, mellow taste, and refreshing aroma reminiscent of fresh grass. It offers a well-balanced flavor profile with a pleasant umami character. Fujimidori was developed to enhance the overall quality and taste of teas.

22. Minami Sayaka:
Year Created: 1980
Description: Minami Sayaka is a cultivar known for its beautiful deep green color and well-rounded flavor. It offers a harmonious balance of umami, sweetness, and astringency. Minami Sayaka was developed to improve the taste and visual appeal of teas.

23. Kuritawase:
Year Created: 1963
Description: Kuritawase is known for its vibrant green color and balanced flavor profile. It offers a pleasant combination of umami, sweetness, and a subtle hint of bitterness. Kuritawase was developed to enhance the overall taste and aroma of teas.

24. Saki Midori:
Year Created: 1990
Description: Saki Midori produces teas with a bright green color, a fresh aroma, and a mild, slightly sweet taste. It is often used for sencha and matcha production. Saki Midori was developed to improve the visual appeal and taste of teas.

25. Shizu7132:
Year Created: 2009
Description: Shizu7132 is a relatively new cultivar developed in Shizuoka. It offers a vibrant green color, a rich umami flavor, and a pleasant aroma. Shizu7132 was developed to enhance the quality and flavor of teas specifically in the Shizuoka region.

26. Kondowase:
Year Created: 1955
Description: Kondowase is highly regarded for its deep green color, strong umami flavor, and low bitterness. It produces a rich and full-bodied tea. Kondowase was developed to improve the taste and visual characteristics of teas.

27. Yabukita Yutaka:
Year Created: 1973
Description: Yabukita Yutaka is a cross between the Yabukita and Yutakamidori cultivars. It combines the robust flavor of Yabukita with the vibrant green color and mellow taste of Yutakamidori. Yabukita Yutaka was developed to create a cultivar with improved taste and color characteristics.

28. Gokou Saemidori:
Year Created: 1993
Description: Gokou Saemidori is a cross between the Gokou and Saemidori cultivars. It inherits the deep umami flavor of Gokou and the vibrant green color and sweet taste of Saemidori. Gokou Saemidori was developed to combine the desirable qualities of both cultivars.

29. Shading #14 (Kanaya Tea):
Year Created: 1972
Description: Shading #14, also known as Kanaya Tea, is specifically developed for shaded teas like gyokuro and kabusecha. It offers a vibrant green color, high umami content, and low bitterness. Shading #14 was developed to improve the quality and taste of shaded teas.

30. Saemidori Okumidori:
Year Created: 2005
Description: Saemidori Okumidori is a blend of the Saemidori and Okumidori cultivars. It combines the sweet, pleasant flavor of Saemidori with the smooth, mellow taste of Okumidori. Saemidori Okumidori was developed to create a cultivar with enhanced flavor and aroma.

31. Zairai:
Year Created: N/A (Open-pollinated, heirloom cultivar)
Description: Zairai refers to various heirloom tea bushes in Japan that have been grown from open-pollinated seeds for generations. These cultivars are known for their unique flavors, influenced by the specific region and growing conditions. Zairai teas offer a sense of terroir and a diverse range of taste.

32. Goko Wase:
Year Created: 1978
Description: Goko Wase is a cultivar known for its vibrant green color, rich umami flavor, and low bitterness. It produces a smooth and balanced cup of tea. Goko Wase was developed to enhance the overall taste and quality of teas.

33. Tsuyuhikari:
Year Created: 2001
Description: Tsuyuhikari offers a bright green color, a refreshing aroma, and a delicate yet flavorful taste. It is often used for sencha and gyokuro teas. Tsuyuhikari was developed to improve the taste and aroma of teas.

34. Koshinokanbai:
Year Created: 1972
Description: Koshinokanbai is valued for its deep green color, mild astringency, and well-rounded flavor profile. It produces a tea with a refreshing taste and a hint of sweetness. Koshinokanbai was developed to enhance the overall quality and taste of teas.

35. Yabukita Okumidori:
Year Created: 1996
Description: Yabukita Okumidori combines the robust flavor of Yabukita with the smooth and mellow taste of Okumidori. It offers a balanced cup of tea with a pleasant aroma. Yabukita Okumidori was developed to create a cultivar with improved taste characteristics.

36. Yamanami:
Year Created: 2000
Description: Yamanami is known for its vibrant green color, refreshing aroma, and smooth, well-balanced taste. It is often used for sencha and matcha production. Yamanami was developed to enhance the flavor and overall quality of teas.

37. Kanayamidori:
Year Created: 1953
Description: Kanayamidori produces teas with a vibrant green color, a fresh aroma, and a balanced flavor profile. It offers a combination of umami, sweetness, and a subtle hint of astringency. Kanayamidori was developed to improve the taste and visual appeal of teas.

38. Kuritawase Yabukita:
Year Created: 1970
Description: Kuritawase Yabukita combines the robust flavor of Yabukita with the well-rounded taste of Kuritawase. It produces tea with a vibrant green color and a harmonious balance of umami and astringency. Kuritawase Yabukita was developed to create a cultivar with improved taste characteristics.

39. Gokou Yabukita:
Year Created: 1957
Description: Gokou Yabukita is a cross between the Gokou and Yabukita cultivars. It combines the deep umami flavor of Gokou with the robustness of Yabukita. Gokou Yabukita was developed to create a cultivar with enhanced flavor and adaptability.

40. Yume Watabiki:
Year Created: 1975
Description: Yume Watabiki produces teas with a vibrant green color, a refreshing aroma, and a mild, smooth taste. It is often used for sencha and matcha production. Yume Watabiki was developed to improve the overall taste and aroma of teas.

41. Hikiwake:
Year Created: 1974
Description: Hikiwake is known for its bright green color, refreshing aroma, and balanced flavor profile. It offers a combination of umami, sweetness, and a hint of astringency. Hikiwake was developed to enhance the overall taste and quality of teas.

42. Asahi:
Year Created: 1978
Description: Asahi offers a bright green color, a pleasant aroma, and a smooth, mellow taste. It is often used for sencha and matcha production. Asahi was developed to improve the taste and aroma of teas.

43. Wakakusa:
Year Created: 1997
Description: Wakakusa produces teas with a vibrant green color, a floral aroma, and a mild, slightly sweet taste. It is commonly used for sencha and matcha production. Wakakusa was developed to enhance the fragrance and overall quality of teas.

44. Sayamakaori:
Year Created: 1974
Description: Sayamakaori is known for its rich umami flavor, refreshing aroma, and well-rounded taste. It offers a combination of sweetness and a hint of astringency. Sayamakaori was developed to enhance the overall taste and quality of teas.

45. Yabukita Sae Midori:
Year Created: 2002
Description: Yabukita Sae Midori combines the robust flavor of Yabukita with the vibrant green color and smooth taste of Sae Midori. It produces a tea with a harmonious balance of umami and sweetness. Yabukita Sae Midori was developed to create a cultivar with improved taste and appearance.

46. Yamakai:
Year Created: 1970
Description: Yamakai is valued for its deep green color, strong umami flavor, and low bitterness. It produces a tea with a rich and full-bodied taste. Yamakai was developed to improve the taste and visual characteristics of teas.

47. Zairai Yabukita:
Year Created: N/A (Open-pollinated, heirloom cultivar)
Description: Zairai Yabukita refers to open-pollinated Yabukita tea bushes that have been grown from seeds. They offer a diverse range of flavors influenced by the specific region and growing conditions. Zairai Yabukita teas provide a sense of terroir and unique taste characteristics.

48. Hoshinomura:
Year Created: 1965
Description: Hoshinomura is known for its vibrant green color, refreshing aroma, and delicate yet flavorful taste. It offers a harmonious balance of umami and sweetness. Hoshinomura was developed to enhance the overall taste and quality of teas.

49. Yume Kaori Yabukita:
Year Created: 1996
Description: Yume Kaori Yabukita combines the pleasant fragrance of Yume Kaori with the robust flavor of Yabukita. It produces a tea with a delightful aroma and a well-rounded taste. Yume Kaori Yabukita was developed to create a cultivar with improved taste and fragrance.

50. Sae Midori:
Year Created: 1962
Description: Sae Midori is known for its vibrant green color, smooth taste, and refreshing aroma. It offers a harmonious balance of umami and sweetness. Sae Midori was developed to enhance the overall taste and quality of teas.

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The world of Japanese tea cultivars is a testament to human ingenuity and dedication. The creators and researchers behind these cultivars have tirelessly strived to enhance the taste, aroma, and visual appeal of teas. Their passion for tea, coupled with a deep understanding of botany and cultivation, has resulted in a kaleidoscope of flavors that enrich our tea-drinking experiences. As the world continues to change and evolve, so too does the quest for new cultivars that can adapt to different climates, showcase unique characteristics, and delight our senses. Let us raise our teacups in appreciation of the brilliance and creativity of those who have paved the way for these remarkable cultivars, and eagerly anticipate the discovery of new treasures yet to be unveiled in the ever-evolving world of Japanese teas.

By understanding the cultivar behind each cup of tea, we not only elevate our tea-drinking experience but also pay homage to the dedication and ingenuity of those who have nurtured these remarkable plants. So, take a sip, savor the flavors, and celebrate the artistry that lies within your teacup. Did your favorite Japanese tea cultivars make it on the list? Are there any cultivars you’d like a deep dive into in the future? Let me know!

Steep well,

Marco